What the hell is self-rising cake flour and, more importantly, where did I get it?
Recipe: Nigella’s Chocolate Cherry Cupcakes
So today my shining light of a daughter turns 18, which makes me 97, or maybe it just feels that way. Anyhow, with such an auspicious occasion to mark, I wanted to find an appropriate treat to cap the festive birthday dinner — traditionally the birthday girl’s choice, and as always she’s requested mac and cheese with grilled asparagus on the side.
I found this delightfully easy recipe for chocolate cherry cupcakes in Nigella’s Domestic Goddess book, and was congratulating myself on coming up with the perfect marriage of the adult (sour cherries, dark chocolate) and the childish (cupcakes) in an incredibly simple recipe (bonus!), when I noticed that it called for self-rising cake flour. Now, this item struck me as just a tad exotic to have on hand, but lo and behold after a bit of frantic rummaging I did find some in the dark recesses of the pantry. It is, to say the least, unusual to find exactly what I need on any given day; however, given my customary frame of mind during a trip to Fairway, it is not surprising that I have in stock things I can’t recall ever buying.